I know, I know. I just posted a bundt cake for Bundt A Month. So this probably seems like 2 bundts in one month. But see the thing is, last time I had just discovered the group and was baking along just like you can this month (see below). This month I’m in the door, as it were! I am part of the party! We–those of us who have joined the group and promised to post at the same time in the beginning of the month–are posting our October cakes and announcing the theme. So feel free to bake along!
Besides, you know it is not a hardship for me to make multiple bundt cakes in one month.
Oh yeah, so what is the theme? I’ll give you three guesses but I bet you only need one. It is October after all. Pumpkin!
We enjoyed this cake more as a breakfast cake than we did as dessert. I don’t know why. I don’t seem to be as enthusiastic about pumpkin this year for some reason. Also, I am writing the instructions to include a little lemon juice in the glaze because with just orange juice it was a tad too sweet. The soft, moist, but not heavy texture of this cake is its strong point. It is lighter than more pumpkin cakes, lifted by 5 whipped egg whites. It would make an excellent palate to play with other flavor combinations, such as adding spices and/or removing the orange.
Although I get to be part of the fun, #BundtaMonth is Anuradha’s and Lora’s brainchild, so be sure to check out their posts at Baker Street or Cake Duchess. And if you want to participate, check out the guidelines below–you have until October 31!
- 1 cup 2 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 2 T orange zest I used zest of 1 orange plus some orange oil
- 3 egg yolks
- 5 egg whites
- 1 cup pumpkin puree canned is fine; do not use pumpkin pie filling
- 1 1/2 cups AP flour fluffed, scooped and leveled
- 1/2 cup cake flour fluffed, scooped and leveled
- 2 t baking powder
- 1/4 t salt
- juice of one large orange
- 1 T fresh lemon juice
- 1 1/2 cups powdered sugar
Preheat the oven to 350 F. Grease a 9 or 10 inch bundt pan--this cake domes nicely, so one thing I learned is that a tube pan might have been nicer (so that it did not have to be turned upside down).
Whisk together the flours, baking powder and salt. Set aside.
Cream the butter and orange zest (or oil) until fluffy. Slowly add the sugar, creaming until light and fluffy again. Add the egg yolks, one at a time, beating well after each addition. Be sure to scrape down the sides of the pan as needed. Beat in the pumpkin puree.
Gently stir the dry ingredients into the wet, in 3-4 additions. Set aside.
Whip the egg whites until they hold soft peaks. Fold 1/4 of them into the cake batter. Then gently fold the remaining egg whites into the cake batter. Scrape into the prepared pan and smooth the top.
Bake for 50-60 minutes, or until a tester inserted into the center of the cake comes out clean and the sides of the cake are pulling away from the sides of the pan. Let cool for 10 minutes.
Invert the cake onto parchment paper on a cooling rack. Flip a second time if you are using a tube shaped pan, but leave upside down if you used a bundt pan. Let cool completely before glazing.
Whisk the glaze ingredients together. Place wax paper under the bundt cake and cooling rack (remove the parchment paper but leave the cake on the cooling rack). Pour the glaze over the cake--when it stops dripping, place a new piece of wax paper under the cake and squeeze the dripped glaze out of the wax paper onto the cake in a second layer. Repeat until you are happy with the cake or have used up the glaze. Let the glaze set before slicing.
*Note that I have owned In The Sweet Kitchen for many years (and love it), but there is a new, domestic version available. I have not checked it out.